Deer Liver Pâté

Rick isn't a big fan of liver, but he'll eat this. I think it all depends on how you prepare it. Dress up liver a bit, and this under-appreciated organ turns into something completely different.

Deer liver is considerably darker in color and stronger-tasting than chicken, goose, duck or pork liver. I'm not sure how deer liver compares to beef, because I've never had it, but if you don't like liver at all, this dish will not convince you otherwise.

If, however, you do enjoy liver, then I encourage you to try deer liver pâté. I see it as an additional opportunity to appreciate a revered game animal and to let as little go to waste as possible. 

But fair warning, deer liver is strong. It can be an acquired taste, especially if the liver isn't super, duper fresh– like so fresh it came out of the animal just hours ago. That's not feasible for many hunters, who have to haul their meat out, travel and process before they could even get into the kitchen.

But if possible, keep in mind that deer liver is best eaten when it's still rusty or brick red. Once it turns purple and blue, which happens quickly, that metallic, bloody flavor sets in. I don't think I've worked with liver that is as saturated in blood as venison. Rinse, rinse and rinse! The buttermilk soak will also help. 

This pâté recipe calls for venison liver only, but I think one of our next projects should be developing a recipe that is cut with chicken liver– something more mild and a little fatty to take off the edge. 

Spread this pâté on crackers, use it as a condiment in sandwiches, or serve it with capers, jellies and jams. I love it with buttery crackers or crostini and a dollop of boysenberry preserve on top. 


Servings: 16-20 ounces 
Prep and Cooking Time: 2 hours
Set time: 3 hours (in refrigerator)
Ingredients:
- 1 venison liver (about 1.5 lb)
- buttermilk (for soaking liver)
- 1 1/2 tsp. of juniper berries, finely crushed
- 2 tbs. of shallots, chopped
- 1/4 cup of onion, chopped
- 2 cloves of garlic, sliced
- 2 tbs. of unsalted butter
- 1/3 cup of brandy (plus extra in case if mixture is too dry)
- 1/4 cup of whipping cream (plus extra)
- 1/8 tsp. each of ground nutmeg, cinnamon, coriander, cloves and cracked black pepper
- 1 tsp. of fresh thyme
- 2 tsp. of fresh rosemary, roughly chopped
- 1/2 cup of melted unsalted butter
- kosher salt, to taste

For those who don't hunt, this is what a deer liver looks like. It was red fresh out of the deer, but after spending a few days in an ice chest, some of the blood has oxidized, turning the liver rather dark. 

1. Remove any veins, dark spots and tough outer film from the liver. Cut into 1/2- inch pieces. Run under cold water to wash as much blood away as possible. 

See? What'd I tell you about it looking like a murder scene? 

Then, put the pieces in a ziplock bag. Submerge with buttermilk and refrigerate for at least one hour. 

After the hour, drain the liver and discard buttermilk. Rinse under cold water. Dab dry with paper towels. Set aside.

2. Melt 2 tbs. of butter over medium heat in a sauté pan. 

When butter stops foaming, sauté liver, shallots, onion, garlic, rosemary and thyme until livers are just stiffened but still rosy inside. About 5-8 minutes. Slice one open to test.

Then mix in ground juniper berries, nutmeg, cinnamon, coriander, cloves and cracked pepper. Take off heat. 

3. In a small saucepan, reduce 1/3 cup of brandy to 3 tablespoons. 

In a food processor, combine liver mixture, reduced brandy and whipping cream. Blend until smooth. Then pour in 1/2 cup of melted butter and blend to combine.  If it's too thick, add more brandy(no need to reduce) and/or whipping cream. 

Hey Jamba Juice, we have a new smoothie idea for you!

4. Place a bowl underneath a fine mesh sieve. Pour liver mixture into the sieve. With a spatula, push and scrape the mixture through the sieve. This helps to get rid of stray rosemary bits to make your paté smooth. 

Add salt and pepper, to taste.

5. Pack the pâté into any jars or containers you like. Then chill for at least 3 hours. 

**Note: Since making this, we learned that packing the jars as best you can with no air bubbles (unlike the photo) will help to prevent early spoilage. Sealing the tops with melted butter will also help keep air out.**

You can also give them as gifts. Just tie a bow around it. Bring paté to Christmas dinner instead fruit cake this year... ;-)

We hope you enjoy this recipe!